Forum Thermomix
Welcoming Center, Management and General Chat => Suggestions and Complaints => Topic started by: missgrunge on December 22, 2010, 09:48:59 am
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;D First full day of using the thermoman and I whip up some Hollandaise as per the EDC to go with steamed asparagus on toast for my lunch. Heaven on a stick.
It was wonderful to chuck it all in and leave it to 'do its thing' in contrast with my usual modus operandi of pouring a stream of hot melted butter onto yolks and lemon juice as a stick blender does the mixing. However, 90oC has got to be too hot. When I got it out, after dutifully following the settings, it had split/curdled and was very hot. If you are making it chef-style, it's over a double-boiler and I doubt it would get to 90oC. I have made a lot of Hollandaise in my time, just not in a Thermoman. Has anyone tried 80oC but for a longer time? I'm sure this machine can make perfect Hollandaise, but I don't think the EDC recipe is the way to go.
Thanks,
Miss G.
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I have made this a few times. Takes a bit of practice ad depends if your eggs are straight out of the fridge or room temperature. I normally use the 90° setting and it seems to work. I use room temp eggs as well.you also have to watch it closely.
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snip> you also have to watch it closely.
Thanks for the reply Merlin. Based on my experience today then, I could stop the process before the 8mins are up if it looks done?
Thanks,
Miss G.
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I tried this and mine was a disaster!
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Yes missgrunge. Sometimes it takes less and sometimes more time than you think. You just need to watch it through the hole on the lid until it gets to the appropriate consistency. I'm pretty sure that the first couple of tries I had were disasters also.
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I'm glad I'm not the only one who's mucked it up!!! Thanks for the tips, Merlin!
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I've only made it once, large eggs at room temp. Perfect. The person that I made it for, said that if it worked he would buy a TMX. He bought one. May be it was just luck.
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We make it quite regularly but I only cook for 7 minutes and add a couple of tablespoons of reduced water, white vinegar, salt and pepper and I've never had a failure. My eggs are always extra large and at room temperature.
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Thanks for all the tips, I will try it again and follow the recommendations.
Miss G.
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Perhaps I should move this to the 'tweaks' section? Today I got PERFECT Hollandaise. Room temperature egg yolks (30oC outside and no aircon inside, so room temp is warm), but the butter was from the fridge in little cubes. I put the yolks in last, so the other ingredients would protect them from the heat of the bowl. I still, albeit reluctantly, set the temp for 90. Then the time for 7 minutes, but watched like a hawk, and stopped it after 5 minutes and it was perfectly done. I had to scurry to cook my asparagus and wilt my spinach and then just gave it a couple more seconds because it had started to set a skin in the meantime. Now I have my perfect recipe! :-*
Thank you everyone!
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Good for you missgrunge - worth having another go wasn't it 8) 8)